The best Filipino recipes.

Thursday, March 24, 2016

I had a day off and decided to throw some quick Easter cupcakes together as the following day was my once-a-month visit to the design agency I work with and I always take them cake! My fiance snaffled a few before I went and declared them to be some of the best cakes I've ever made - and I think he's right. They are really light and fluffy and quite moist, and while the frosting is sweet, the cake itself isn't particularly - it's the perfect combination and these were gorgeous. And it's my own recipe!

I used a simple three-egg chocolate recipe but I ended up doubling the quantities as I only got 9 (large) cupcakes out of the first batch and wanted a few more than that. I decorated them in various ways.

Preheat oven to 180C. Cream the margarine and sugar and beat in the eggs. Fold in the flour and the cocoa power then the milk.

Spoon into cupcake cases and bake in the oven for about 15-20 minutes until baked but still springy to the touch.

If you take them out of the oven when they are only just cooked, they will firm a little as they cool but remain beautifully light and fluffy.

When the cakes have cooled, beat the marg and icing sugar to make the buttercream. Beat in the cocoa powder and melted chocolate.

Using a star piping nozzle and a disposable piping bag, pipe swirls of buttercream onto each cupcake. Normally when I pipe, I start from the outside and work my way in, creating height in the centre of the cupcake. But if you start this time from the centre and pipe outwards, it looks a lot like a bird's nest. Finish the cupcake by adding a few mini chocolate eggs in the centre of the nest.